Method

01

Bring salt and 450ml water to the boil in a saucepan over high heat, stirring to dissolve salt, then cool to room temperature. Place mackerel in a non-reactive container, pour brine over, cover and refrigerate until chilled (30 minutes).

02

Drain mackerel (discard brine) and pat dry with absorbent paper. Heat oil in a large frying pan over medium-high heat, add chilli, garlic and bay leaf, then cook mackerel in batches, turning once, until browned (2-3 minutes each side). Transfer to a non-reactive container and set aside to cool to room temperature.

Mackerel's oily flesh shines when it's pickled ñ the flesh remains moist and the flavour of the fish balances the vinegar. You can serve the flaked fish in a soft brioche roll with watercress, shredded apple and witlof and mustard mayonnaise. It also makes a great side dish: stir the fish through a creamy layered goat's cheese and potato bake or combine it with mint and flat-leaf parsley to make a salad. You'll need to begin this recipe two days ahead.

At A Glance

Serves 8 people

20 min preparation

30 min cooking (plus cooling, pickling)

GTSignature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.